黒須浩之
Kagurazaka Kurosu
Owner chef and "master" AAJ（The Association for the Advancement of the Japanese Culinary Art）
Official websiteRECIPES
Recipes by 黒須浩之
Kumquat-Tea Grilled Kagoshima Chicken, Kagoshima Chicken Tea-Leaf Miso Pickle
Kagoshima tea-leaf five-ingredient tofu dressing
Buen-gatsuo Tartare
Kagoshima Fava Bean 'Croquette'
Minced shellfish and mozuku cocktail
Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating
Spring sea bream grilled in layers, in the style of an avocado mille-feuille
Silky fugu milt, spring-herb style
Kaikyo Salmon Marinated in Shoyu-Koji
Kaikyo Salmon, Pan-Seared in Oil
Kaikyo Salmon Kenchin Roll
Kaikyo Salmon Hakata-Oshi
Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed
Shrimp-shaped taro steamed dumpling fuyose with minced chicken filling
Tilefish and mushroom kenchin, hōshō-yaki; Ise lobster matsukasa-style grill
Japanese-style tartare
Sea urchin-capped crab fish-paste dumpling, chrysanthemum style